In the Franconian dialect, a Frankfurter sausage is called Wienerla. The snack with two ends is eaten in a bun with mustard and ketchup, with potato salad or simply plain and comes from the butcher, in a jar or in plastic packaging.
The Wienerla from Staffelberg-Bräu is only sold in glasses. However, your Wienerla does not come in artificial or sheep casings, but is dressed in soft gold and contains hops, malt, yeast and water instead of meat. As you probably already guessed, the Loffelder Wienerla is not a sausage but a beer. The brew gets its unusual name from one ingredient: the finest Viennese malt gives the drink its wonderful taste. Caramel malt and Pilsner malt also make their way into the kettle to support them, and the brewers also flavor their work of art with Merkur hops, which is one of the oldest varieties in the Hallertau. In order to elicit the full potential of the malt, it was processed using a three-mash method in a complex and gentle process. The beer then matures in the storage cellar for eight weeks. The effort is rewarded with a balanced beer that inspires with honey, floral hops, freshly baked bread, grassy bitterness and juicy fruit notes.
Whether with or (better) without mustard - you will taste this Wienerla in any case!
Staffelberg-BräuWater, barley malt, hops, yeast
